Quantity Ingredients
1.5 cups diced pumpkin (3/4 inch dice)
3 cups brussel sprouts, cleaned, blanched and halved
3 tbsp extra virgin olive oil
2 cups mixed mushrooms, cleaned and trimmed
1/2 cup white wine
3/4 cup dark chicken stock


 Heat olive oil in a fry pan over medium high heat. Immediately add pumpkin and sauté for 4 to 6 minutes or until pumpkin is a golden brown colour.

Add mushrooms and season with salt. Continue to cook for another 5 minutes.

Deglaze with white wine. Cook until wine is absorbed and then add chicken stock and blanched brussel sprouts.

Continue to cook until vegetables are nicely glazed with stock.